Sticky Chicken and Fig Tray Bake with Roasted Vegetables

Preheat the oven to 180C.

Peel and chop the sweet potato, pumpkin, red onion and carrot.

Peel the garlic and chop the garlic.

Place the sweet potato, pumpkin, carrot, garlic and red onion on a baking tray, drizzle with olive oil and season with salt and pepper.

Place the vegetables into the oven to roast.

Cut the figs into quarters and set aside.

Bring a pan of water to the boil or boil the kettle, add each stock cube to 500ml of water and stir until dissolved, ensure you have the correct amount of stock and then move to the next step.

Add the fig jam to the stock and bring to the boil, simmer until slightly thickening. Take the cornflour and mix with a splash of water. Add the cornflour slurry to the fig sauce a little at a time to help thicken.

In a frying pan heat the olive oil over high heat.

Season the chicken thighs well with salt and pepper.

Add the chicken thighs, skin side down, and cook until golden and the skin is crispy.

Turn the chicken over to cook the other side.

Take the roast vegetables from the oven and brush with some of the fig sauce.

Remove the chicken thighs from the heat and place atop the vegetables.

Brush the chicken well with the fig sauce.

Add in the figs and then place back in the oven to cook until the chicken is done (8-10mins).

Remove the sauce from the heat and keep aside.

Remove the chicken and vegetables from the oven and distribute among serving plates.